adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Flourless lemon buttermilk cake recipe
Flourless lemon buttermilk cake recipe
0 Likes
Prep Time:
75 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Revamp a traditional lemon cake with a zesty flourless buttermilk twist.
Ingredients:
  • 4 eggs, separated
  • 100g (1/2 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 125ml (1/2 cup) buttermilk
  • 200g (2 cups) almond meal
  • 4.00 gm baking powder
  • Pinch of salt
  • Lemon zest, to serve
  • 150g (1 cup) icing sugar mixture, sifted
  • 52.50 gm fresh lemon juice (see tip)
Instructions:
  • Preheat your oven to 180C/160C fan forced. Prepare a 20cm springform pan by greasing it and lining the base and side with baking paper.
  • In a large mixing bowl, whisk together egg yolks, caster sugar, and lemon rind until pale and creamy. Gradually beat in buttermilk, then stir in almond meal, baking powder, and salt.
  • Beat the egg whites using electric beaters until soft peaks form, then gently fold them into the buttermilk mixture until just combined. Pour the mixture into the prepared pan, smooth the surface, and bake for 40 minutes or until the cake springs back when lightly touched in the center.
  • Allow the mixture to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Prepare the glacé icing by combining icing sugar and lemon juice in a small bowl, stirring until smooth. Drizzle the mixture over the cake, sprinkle with additional lemon zest, and allow it to set for 1 hour.

Similar Recipes